黑龙江省大豆蛋白质油分及蛋白质组分类型

对62份东北大豆品种品质性状的分析表明,在各种氨基酸中,脯氨酸的变异系数最大,以甘氨酸为最低;蛋白质和脂肪的变异系数都较小,说明该性状在遗传上较为稳定.根据主成分分析,从19主成分中选取前3个主成分对大豆品种品质进行评价,筛选出9个综合品质性状较好的品种.通过聚类分析将全部供试品种分为6类,各性状在类群间存在差异.在

Composition Analysis of Protein and Oil and Amino Acids of the Soybean Varieties in Heilongjiang Province of China

The seed nutrition quality of 62 soybean varieties in the Northeast China were analyzed in this paper. For the variation coefficient of seed nutrition of amino acids, proline and glycine took the first place and last place, respectively. But the parameter for protein and fat content were very stable among varieties. According to principle component analysis, in which 3 principle components were selected from 19 to evaluate the qualities further, 9 varieties were screened out for their better integrated properties. By clustering analysis all varieties were divided into 6 groups,which were different in quality. Parents used in cross breeding should be selected from different clusters considering the complementarities of principle components.